• Hand holding three vibrant light orange Bahamian Goat peppers from the Caribbean, known for their fruity flavour and intense heat.
  • Hand holding three bright orange Bahamian Goat peppers, known for their hot and fruity flavour, against a neutral background.
  • Bahamian Goat Chilli peppers with a light orange hue on a light blue background.
  • Four light orange Bahamian Goat peppers from the Caribbean Bahamas Islands on a blue surface.
  • Four vibrant Bahamian Goat peppers with light orange hue on a blue surface.
  • Bright orange Bahamian Goat pepper on plant, known for its intense heat and fruity flavour, growing in the Caribbean Islands.
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Bishy Barnabees Cottage Garden

Bahamian Goat Chilli

£2.99
£2.99
Tax included.

The Bahamian Goat chilli pepper (Capsicum chinense) is a rare and strikingly beautiful Caribbean chilli known for its unique peachy-orange colour, fruity flavour, and solid heat. Originating from the Bahamas, it’s closely related to the Scotch Bonnet and Habanero but stands out with its complex flavour—citrusy, slightly floral, and tropical—paired with a respectable punch of heat.

The Bahamian Goat chilli pepper is a spectacular Caribbean variety prized for its tropical flavour, fiery heat, and gorgeous peach-orange colour. With good germination practices, warm growing conditions, and attentive care, it will reward gardeners with a heavy crop of beautiful, flavourful chillies.

Quantity of Seeds 10 seeds per packet
Origin The Bahamas
Genus Capsicum Chinense
Scoville Rating/Heat Level

Around 100,000–300,000 SHU, similar to a hot Scotch Bonnet or mild Habanero—fiery but not superhot.
Plant Size Around 60–90 cm (2–3 feet) tall.  Compact, bushy, and moderately vigorous; can be grown in the ground or in large pots.  Medium to large, dark green leaves.  Small, white flowers typical of chinense peppers.  High-yielding with excellent fruit set, often producing dozens of pods per plant over a long season.
Pod Size Small to medium-sized pods, 3–5 cm (1.5–2 inches) long, typically shaped like a bonnet or lantern with slight dimpling or ribbing. Some have a tiny “tail” or stinger at the tip.  Starts green, ripens to a stunning peachy-orange or sometimes a golden-orange shade, resembling the colour of a goat’s coat—hence the name.  Thin to medium walls, firm and slightly crisp when fresh.
Flavour

Exceptionally fruity, tropical, and citrusy with floral notes—much more nuanced than many chinense types. The heat builds quickly but balances beautifully with the sweet and tangy flavour.
Growing Conditions

Sow seeds about 0.5 cm (¼ inch) deep in a fine, well-draining seed-starting mix.  Start seeds indoors 8–12 weeks before the last frost date. Optimal soil temperature: 26–30°C (80–86°F). Use a heat mat and humidity dome to maintain warmth and consistent moisture. Avoid overwatering to prevent damping-off disease.  Germination is typically 10–21 days, sometimes up to 4 weeks.  Transplant seedlings when they have 2–4 true leaves and after all danger of frost has passed. Harden off for 7–10 days before moving outdoors.  Space plants 45–60 cm (18–24 inches) apart.  Water deeply when the top inch of soil feels dry; consistent moisture is important, but avoid waterlogged soil.  Apply a balanced fertilizer during early growth; switch to a fertilizer higher in potassium and phosphorus at the flowering stage.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
      Hand holding three vibrant light orange Bahamian Goat peppers from the Caribbean, known for their fruity flavour and intense heat.
      Hand holding three bright orange Bahamian Goat peppers, known for their hot and fruity flavour, against a neutral background.
      Bahamian Goat Chilli peppers with a light orange hue on a light blue background.
      Four light orange Bahamian Goat peppers from the Caribbean Bahamas Islands on a blue surface.
      Four vibrant Bahamian Goat peppers with light orange hue on a blue surface.
      Bright orange Bahamian Goat pepper on plant, known for its intense heat and fruity flavour, growing in the Caribbean Islands.